Description

A comforting slow-cooker meal featuring tender chicken thighs, root vegetables, and rich gravy, topped with fluffy, savory herb biscuits baked directly on the lid.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs
4 cups low-sodium chicken broth
1 large yellow onion, diced
3 large carrots, peeled and chopped into 1-inch chunks
2 medium Yukon Gold potatoes, cubed
1 cup frozen peas
4 cloves garlic, minced
2 tablespoons butter
2 bay leaves
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, very cold and cubed
2 teaspoons dried herbs (1 tsp rosemary, 1 tsp thyme)
¾ cup heavy cream
1 egg yolk
¼ cup grated Parmesan cheese (optional)

Instructions

Chop vegetables and cut chicken into bite-sized pieces. Place chicken, onions, carrots, potatoes, garlic, bay leaves, and olive oil in the crockpot.
Pour chicken broth over ingredients. Cook on low for 6-8 hours or high for 3-4 hours until chicken is fork-tender.
About 30 minutes before serving, stir in frozen peas.
In a medium bowl, whisk flour, baking powder, salt, dried herbs, and Parmesan (if using).
Cut cold butter into flour mixture until it resembles coarse crumbs.
Whisk heavy cream and egg yolk together, then pour into flour mixture. Stir gently until shaggy dough forms; do not overmix.
Remove crockpot lid and wipe condensation from the underside.
Scoop spoonfuls of dough onto the lid (or a baking sheet) and brush with extra cream.
Bake biscuits on the lid or in a 400°F oven for 15-20 minutes until golden brown.
If desired, thicken gravy with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) simmered for 5-10 minutes.
Ladle stew into bowls, top with warm biscuits, and garnish with parsley.

Notes

Keep butter very cold for flaky biscuits. Do not overmix the dough. Wipe condensation from the crockpot lid before baking biscuits to prevent sogginess. Use Yukon Gold potatoes for best texture. The stew base can be frozen for up to 3 months, but do not freeze the biscuits.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl of stew with
Calories: 450
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 8
Carbohydrates: 45
Fiber: 4
Protein: 25

Keywords: crockpot chicken, chicken and dumplings, slow cooker recipes, comfort food, fall dinner, herb biscuits, easy dinner